Shrimp Chip Dip

mouthwatering

     Yay for new years! I love New Years Eve, it brings a refreshing feeling,hope that you can make your life better. I normally don't share my goals for the upcoming months, but I'm going to need moral support on 2015's. I'm quitting sugar, I legitimately have a sugar addiction. 

But who cares about all the unrealistic resolutions?  The expectations we have  are hardly ever met, wishes a rarely granted,  and the dang muffin top never leaves.  All this talk about failing goals and quitting sugar is making me sad, Enough sad talk!   

  What really matters is food!

      The real reason why i love new years is the food! At any party, you're gonna find me at the food table. I don't have time to worry about my flaws when I'm hungry. Food is there for you. 

             One of our family favorites on new years, and the yearly super bowl,   is 

 shrimp chip dip.

looks odd, tastes great!

 My grandpa Nicki Black came up with this savory creation years ago, and it's stuck around and we've gobbled tons of this stuff. It's so good, i am actually doing a service by sharing the recipe.

                                                                                                                                                    

Gather your needed ingredients,  a fork, and  a large mixing bowl.( milk is not pictured)
The miracle whip provides a nice, sweet, tangy taste. You  can improvise with Mayo is you like.

                                                                                                                                          

 

(I know it kinda looks gross). With the fork, smash the cream cheese, miracle whip, and milk together.

The cream cheese needs to be softened at room temp.

 If you are looking for a good arm workout, this gets your bicep nice and sore.

Don't use an electrical beater! The fork won't take all the clumps out and make it smooth like a beater will, but that's the point! You want everything to me mixed, but still have a chunky texture. Even if it looks kind of...disturbing..

 Now, add you shrimp and onion salt.

  Mix it one last time and let the delicious dip chill in the fridge for a couple of hours.

  Chilling makes it nice and cold, and lets the flavors really combine well. 

             WARNING: the shrimp kind of smells like bad breath when you drain the juice, be brave!

                                                      The finished product! OH YAY!

 INDULGE

 The crunch of the salty chip with the creamy,  almost sweet  dip, makes perfection.

                         This will be you appetizer for every meal and your choice of snack until it's gone! 

ENJOY!

___________________________________________________________________________________

              Shrimp Chip Dip

• a box of  8oz of cream cheese
•  2 Tbs of Miracle Whip (or mayo)
• 1 Tbs of milk
• 6 oz can of mini shrimp
• 1 tsp of onion salt 

Combine cream cheese, MW, and milk. Mash with fork

 until mixed, but still a little bit chunky.  Add shrimp, and onion salt.

 Let chill in fridge. Serve with wavy lays.  


-megan

Asian Chicken Pasta Salad

This salad has drastically improved the quality of my life.  It's that good.

I just love a great summer salad, especially ones that can be used as a main dish.  

A couple of huge dollar store serving bowls, toss with the greens, throw in a little Naked and Afraid (not me, the show) and its a guaranteed smile.

Or, you can have a yitta bit for breakfast.

This salad is nothing short of delightful.  It has a bounty of great flavors, plus a smidgen of 'WOWZA'! I can't wait to get sick of this salad - I keep making it (and eating it!).

Asian Chicken Pasta Salad
Serve with some grilled  fresh pineapple on the side and you've got a lovely main dish salad!

1 lb. bowtie pasta - I use the veggie kind (Sometimes I just use the 12 oz box for a better pasta to veggie ratio)

DRESSING:
1/3 cup vegetable oil (I use canola)
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup sesame oil (the money right here)
1/3 cup honey
1/3 cup packed fresh basil leaves (Or cilantro. I've used them both many times and they are both amazing! If I use cilantro, I use a whole bunch)
1/2 t. red pepper flakes (optional)

4 chicken breasts, thinly sliced or diced
2 bunches green onions, thinly sliced
2-3 peppers (yellow, red, or orange), thinly sliced
1/4 cup toasted sesame seeds
Salt and pepper, to taste


Greens (I love the spinach, kale, chard, carrot combination best, but I've used just about every green and it's win win!)

Boil pasta in salted water until just barely tender.  Drain and rinse under cool water just to bring to room temperature.  

Meanwhile, combine dressing ingredients in the blender until basil is in smaller bits, set aside.  (Sometimes I just finely shred it and whisk all the dressing ingredients together) In a large bowl, add sliced chicken, green onions, peppers, and sesame seeds.  Stir gently to combine. Top with a few more toasted sesame seeds, and you're done.

My favorite way to serve this is to toss with a mountain of greens just before serving.  You might want to make additional dressing if you serve it this way - I usually don't.  It's great at room temperature or chilled. 

Happy Day!